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Easy Baba Ganoush In 1 Hour

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Baba Ganoush, a traditional Middle Eastern dish, combines roasted eggplant, tahini, garlic, lemon juice, and olive oil into a spreadable dip that can be enjoyed with warm pita, served with veggies, or even added to sandwiches and wraps. It tends to have a smoky flavor, which I just love.

I almost forgot the best part: this easy baba ganoush recipe can be on the table in just 1 hour. My favorite toppings are toasted pine nuts, sumac, and chopped parsley, but feel free to get creative with it. Pinky promise you’re going to love, love, love this roasted eggplant dip!

And if you’re searching for more easy appetizer ideas, definitely try this Italian eggplant caponata, my creamy whipped feta dip, or this spicy feta dip.

Ingredients for homemade baba ganoush.

What’s In Baba Ganoush? (Just 6 Ingredients!)

  • Purple Italian eggplants or globe eggplants
  • Tahini: I recommend Soom tahini.
  • Lemon: Fresh squeezed lemon juice is always best!
  • Garlic: Finely grated garlic cloves.
  • Extra virgin olive oil: Keeps the baba ganoush recipe silky smooth and adds a nutty, fragrant flavor.
  • Kosher salt to season everything!
  • For serving: fresh parsley, sumac, and toasted pine nuts. I seriously love the crunchy texture the nuts add!

How To Make Baba Ganoush

  1. Score the eggplant: Score each eggplant half with a diamond crosshatch pattern.
  2. Season the eggplant: Drizzle olive oil on a baking sheet and the scored side of each eggplant, then sprinkle with Kosher salt. Place eggplant cut side down on the baking sheet.
  3. Roast the eggplant: Roast in a preheated oven until golden brown and caramelized on the bottom.
  4. Prepare the flesh: Use a spoon to scoop out the eggplant flesh, then discard the skins. Transfer the eggplant to a bowl and mash until smooth.
  5. Mix ingredients: Add tahini, olive oil, fresh lemon juice, grated garlic, and chopped parsley, then stir until well mixed. Adjust seasoning as needed.
  6. Serve: Transfer to a serving bowl, drizzle with a high-quality extra virgin olive oil, then sprinkle with sumac and toasted pine nuts.

FAQs

What is baba ganoush?

Baba Ganoush is a traditional Middle Eastern dip made from roasted and mashed eggplant, mixed with tahini, olive oil, lemon juice, garlic, and herbs.

Where does baba ganoush originate?

Baba Ganoush has its origins in the Levant region, which includes countries like Lebanon, Israel, and Syria.

What is tahini and can I substitute it?

Tahini is a paste made from sesame seeds. You can substitute it with other unsweetened nut butters, but keep in mind it will alter the traditional flavor of the baba ganoush recipe. Tahini is widely available in stores and so delicious — give it a try!

Can I grill the eggplant instead of roasting it?

Absolutely! Grilling adds a deeper smoky flavor. Prick the eggplants with a fork and grill over medium-high heat, turning occasionally, until softened and charred.

Ari’s Best Tips!

  • Select firm and glossy eggplants with a vibrant color. Avoid ones with wrinkled or discolored skin.
  • Scoring the eggplant allows it to cook more evenly and absorb the flavors during the roasting process. It also makes it easier to scoop out the flesh later.
  • Ensure the eggplant is fully roasted until it’s golden brown and caramelized. This enhances the smoky flavor and creamy texture of the dip.
  • While the recipe suggests mashing the eggplant until smooth, feel free to leave a bit of texture if you prefer a chunkier consistency.
  • Bring the Baba Ganoush to room temperature before serving. Cold temperatures can mute the flavors, so letting it sit for a bit enhances the taste.

Make-Ahead, Leftovers, & Storage

  • To make-ahead: Baba Ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to 4-5 days.
  • Leftovers and storage: Store any leftover Baba Ganoush in an airtight container in the refrigerator for up to 5 days to maintain its freshness and flavors.
  • To freeze: Freezing Baba Ganoush is not recommended as it can alter the creamy texture upon thawing, affecting the overall quality of the dip. It’s best enjoyed fresh or refrigerated for an optimal taste experience.

Pro tip: To save time, you can roast the eggplants a day in advance and store them in the refrigerator until ready to use.

Easy homemade babaganoush in a bowl with toasted pine nuts.

Serving Suggestions (Endless Possibilities!)

You can enhance any Baba Ganoush recipe with add-on’s! A really nice extra virgin olive oil is a non-negotiable. And if you like, some flaky sea salt is always welcome!

When it comes to dipping, grab warm pita bread or pita chips. If you want something lighter, dip in veggie sticks like cucumber, carrot, or bell pepper.

If you’re serving babaganoush alongside other mezze, such as hummus or tabbouleh, as part of a Middle Eastern spread, these recipes would all be absolutely perfect:

Roasted eggplant dip with toasted pine nuts and chopped parsley.

Truly, whenever roasted eggplant dip is on the table, you can pretty much guarantee I will be seated next to it all night long. It’s so delicious!

If you make this easy Baba Ganoush recipe, please let us know by leaving a review and rating below!

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Easy homemade babaganoush in a bowl with toasted pine nuts.
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Easy Baba Ganoush In 1 Hour

Baba Ganoush, the classic Middle Eastern roasted eggplant dip, has a rich, smoky flavor with a creamy texture. It's flavored with tahini, garlic, fresh lemon juice, and a little olive oil, and is one of my favorite vegetarian dips for serving at parties! I like to top it with toasted pine nuts and a little sumac then serve with warm pita bread alongside other Middle Eastern food. Naturally vegan, gluten-free, and dairy-free. It's seriously irresistible!
Course Side Dish
Cuisine Middle Eastern
Diet Gluten Free, Vegan, Vegetarian
Keyword easy babaganoush, eggplant appetizer, middle eastern eggplant dip, roasted eggplant dip, what is baba ganoush
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 444kcal
Author Ari Laing

Ingredients

  • 3 long purple Italian eggplant or 2 globe eggplant, cut in half lengthwise
  • ¼ cup + 3 Tbsp extra virgin olive oil, divided
  • ½ tsp Kosher salt, plus more to taste
  • ¼ cup tahini, plus more for serving, I recommend Soom Tahini
  • ½ lemon, juiced, about 2 Tbsp
  • 2 cloves garlic, grated
  • 2 Tbsp chopped fresh parsley, plus more for serving
  • Sumac, for serving
  • 2 Tbsp toasted pine nuts, for serving

Instructions

  • Score the eggplant. Preheat an oven to 400F, then line a rimmed baking sheet with parchment paper. Using a paring knife, score the flesh of each eggplant into a diamond pattern, being careful not to puncture through the skin
  • Season the eggplant. Drizzle the baking sheet with 2 Tbsp olive oil, then drizzle the remaining 2 Tbsp olive oil on the scored side of each eggplant. Sprinkle with ½ tsp Kosher salt. Place the eggplant cut side down on the baking sheet.
  • Roast the eggplant. Place in the preheated oven, then cook for 40-50 minutes (depending on the size and thickness of your eggplant), or until they’re golden brown and caramelized on the bottoms. To test for doneness, they should pierce easily with a paring knife. Allow them to cool slightly until you can handle them without burning your hands.
  • Mash the eggplant. Use a spoon to scoop out the flesh of the eggplant, then place in a large bowl. Discard the skins. Using a fork, mash the eggplant pulp until it’s very smooth. You can leave it with a bit more texture if you like, but I prefer it creamy.
  • Add remaining ingredients. Add ¼ cup tahini, remaining 2 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, 2 cloves grated garlic, and 2 Tbsp chopped parsley, then stir very well. Taste, then adjust seasoning as you like, adding a bit of salt, lemon juice, or additional tahini.
  • Garnish, then serve! Transfer to a shallot bowl for serving, then drizzle with an additional tablespoon of olive oil. Garnish with a sprinkle of sumac, toasted pine nuts, and chopped parsley. Serve with pita chips or as part of a larger Middle Eastern spread.

Notes

  • To make-ahead: Baba Ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to 4-5 days.
  • Leftovers and storage: Store any leftover Baba Ganoush in an airtight container in the refrigerator for up to 5 days to maintain its freshness and flavors.
  • To freeze: Freezing Baba Ganoush is not recommended as it can alter the creamy texture upon thawing, affecting the overall quality of the dip. It’s best enjoyed fresh or refrigerated for an optimal taste experience.
  • Other topping suggestions to try: chopped fresh herbs, olive oil, toasted pine nuts or almonds, pomegranate arils, crumbled feta cheese, za’atar spice blend, Aleppo pepper, or roasted garlic cloves.

Nutrition

Calories: 444kcal | Carbohydrates: 26g | Protein: 7g | Fat: 38g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Sodium: 305mg | Potassium: 921mg | Fiber: 12g | Sugar: 13g | Vitamin A: 262IU | Vitamin C: 19mg | Calcium: 62mg | Iron: 2mg

Photography by: Jo Harding.

The post Easy Baba Ganoush In 1 Hour appeared first on Well Seasoned Studio.


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